I have tried several banana bread recipes in my life. Banana bread is a great breakfast and also a perfect afternoon coffee cake. I am very picky in choosing a recipe 🙂 . As I already mentioned I find it very essential to start your day healthy. Most recipes contain far too much sugar, oil and only wheat flour. I like wheat flour, but I am also constantly trying to switch flours, to get as much diversity and an abundance of fibers and minerals.
As you need 3 bananas for most banana bread recipes I only try out new recipes or experiment on my own banana bread recipes when I have bananas which are very ripe and I want to use them before they become inedible. In my HEALTHY PANCAKE recipe you can read more about bananas and their impact and why I try to restrict their consumption.
I have never bought a gluten-free flour mixture. They are mostly not organic and too expensive in my opinion. In addition I love to mix different flours, gluten-free or not, as it makes it more interesting and you always get a new taste. This time as it was for breakfast I wanted to have a lot of oat flour (gluten-free if you like) and buckwheat flour and some almond meal as they are all super healthy. In addition I added cornmeal to give it the extra taste and texture. And voila…it‘s really amazing! I also made a vegan cream which is delicious and fits great. It also goes well with hot chocolate and other desserts. I will post it soon.
It has been a long time since my last post…I know. A lot has happened in the last 2 months. With the move to another country you have to get accustomed to all the new circumstances and to look for the day-to-day things you need as an individual and as a family. Like for example Kindergarten, places to buy organic and as sustainable as possible, places where our son can play with other kids, an apartment to live…. Everything is new, so we have to immerse ourselves into a new world we have never known before and build a life here. So far, we have found out a lot here in the Algarve, but we still have a lot to discover and to solve, like finding a place to live, having a kindergarten place, and much more. In addition we sadly had 2 deaths in our family in the last two months. December was also terrible….Emilio fractured his collarbone, I injured my back. So a lot happened which didn’t allow me to continue working on my blog. Hopefully from now on I will 🙂
SERVES: makes a 26 x 11 cm loaf
200g oat flour (gluten-free if preferable)
120g buckwheat flour
100g almond meal
3 ½ tsp baking powder (=12g)
½ tsp cinnamon
2 ⅔ bananas (=360g), mashed
70g honey/agave or maple syrup
90g coconut oil, melted
240g oat milk
2 tsp lemon juice
20g walnuts, chopped
1 tsp agave syrup
1 tsp oat milk
NOTE: * I ground the cornmeal even finer in a blender/ pulser.
Start by combining the oat milk and the lemon juice and let it sit for 15 minutes. Melt the coconut oil and let it cool a bit.
Preheat oven to 180ºC (upper and lower heat). Line just the bottom and long side of the 26 x 11 cm loaf tin with parchment paper (let the parchment paper hang out a little to make the removal easier). Grease the sides with a bit coconut oil.
In a large bowl combine all dry cake ingredients and whisk them well to combine. In a small bowl mix all the wet ingredients with a fork and add them to the dry. Mix with a fork or a wooden spoon until you get a dough without any lumps.
Pour the dough into the loaf tin. Mix the agave syrup and the teaspoon oat milk. Cut the ⅓ banana lengthwise into four slices and spread them on top of the banana bread. Scatter the walnuts on top and brush the top with the agave oat milk mixture.
Bake for 55 minutes or until a toothpick inserted comes out clean.
Healthy for people & planet – please go always organic!